Veg Handi Recipe | Hotel Style Mixed Vegetable Diwani Handi gravy

Diwani handi is a classic authentic royal mixed vegetable preparation cooked in a handi.

I love to reliash and eat restaurant style food at home.Todays recipe is hotel style mixed veg handi – a creamy gravy where veggies are cooked in onion tomato,cashewnut paste & cream with selected royal spices.

I have sauted veggies but you can even boil them prior before adding to gravy.but rememeber they should yet be crunchy.personally whether paneer or veggies ,I like it stir fried and crisp before adding to gravy.

Handi is a special cooking vessel with shallow depth and wide round base.It is available in steel,clay as well as non stick.If you do not have handi you can cook it in a regular kadhai or pan too.

Do not skip any of the ingredients mentioned below for the authentic taste of restaurant style mixev veg handi gravy

Once the vegetables are almost cooked add chopped coriander leaves and green chillies. Serve Diwani Handi hot with Hyderabadi parantha or roomali roti.

Ingredients:
2 cup mixed vegetables ( cauliflower, peas, carrot,potatoes french beans,corn)
1/2 cup paneer, medium cubes (fried golden brown in oil) (optional)
1 medium bell pepper, deseeded and medium cubes
1 large tomato or 2 small tomato +1 medium onion (for making gravy)
1 small onion + 1 medium tomato - finely chopped
1 tsp red chili powder (kashmiri chilli powder)
3 tbsp cashew paste (soak 3 tbsp cashews – about 19-22 cashews in half cup hot water & grind to fine paste)
2 tbsp ginger garlic, finely chopped (3 garlic cloves + half inch ginger crushed coarsely)
1 tsp coriander cumin powder
1 tsp hyderabadi garam masala

1/4 tsp turmeric

1 tsp chopped coriander leaves + 1 tsp chopped mint (pudina leaves)

pinch nutmeg ( jaipahal) powder

pinch cardamom / elaichi powder

1-2 green chillies slit from centre

1/2 tsp sugar (optional)

1 tsp dahi ( curd)
1/2 tsp red chili powder
2 tbsp cream
2 tbsp butter

pinch kasuri methi

3/4 cup water
3 tsp oil
Salt to taste

Whole spices for tempering

1 bayleaf /tej patta

2 cloves/lavang

1inch cinamom

2 strands mace /javitri

Garnish

onion rings

coriander leaves

cream

Method:
1 Heat oil into a kadai/handi. Add veggies one by one and and fry half-cooked. Remove with a slotted spoon and keep aside ( remember we are going to cook the later also ,veggies should be just done,they shouldnt become soft)
2 prepare cashew paste in mixer by grinding soaked cashes using water in which cashews have been soaked .Grind 1 large tomato or 2 small tomato with red chill powder to make red paste .grind medium onion make onion paste. (you can even grind onion tomato with red chilli powder to make onion tomato red chilli powder paste)

3 In the remaining oil .add butter ,now add whole spices and saute till they are fragrant.add onions and fry till they become golden brown. Now add ginger garlic paste along with chopped mint coriander leaves .Saute for 10-15 seconds. T

4 next add tomatoes and cook til they become pulp and fat leaves the side of pan. Next add red chilli ,turmeric and coriander powder.stir and add cashew paste and curd & saute till you see the fat releasing from sides
5 now add salt ,sugar, water ,slit green chillies and simmer gravy for 3 – 4 minutes on medium flame
6.Now add fried vegetables.Simmer for 2 minutes. now add garam masala ,kasuri methi and mix well. Add nutmeg and cardamom powder mix well .lastly add some cream
7.add coriander leaves and stir and simmer for 1 minute.

8. Garnish with mint or coriander leaves , onion rings and Serve hot with lemon wedges along with naan, tandoori roti, jeera rice , phulka or chapati.

Tips :

1.Add veggies as per availability

2. Can use 2 tbsp melon seeds (magaj) instead of cashew nuts to achieve the nuttiness.

3 Can make the above sabji in a regular pan or kadhai